Made from wheat, soy and rice flour and dried “Biga”, this line of flour mixes is perfect for making high-quality dough. Designed for high hydration products, these mixes are ideal for making Pinsa Romanas, pan pizzas and pizzas on a board. The Expert Line makes it possible to create products that combine flavour and digestibility.
Pinsa Romana Expert - Blue
With active Mother Dough, this mix of type “0” soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. The leavening lasts 4-48 hours.
Pinsa Romana Expert - Yellow
This mix of type "0" soft wheat, rice, soy and dried wheat sourdough starter guarantees greater water absorption. It's ideal for long leavening dough (24-120 hours) and is 100% vegetable.
Pinsa Romana Line
The line for making genuine Pinsa Romana, invented by Corrado Di Marco in 2001, is made up of a mix of wheat, soy flour and rice flour. It gives rise to a unique product, soft on the inside with a crunchy crust, that’s characterised by the flavour of ancient bread and very high digestibility.
Pinsa Romana Orange type
Mix of type "0" soft wheat flour, rice flour, soy flour and dried "Biga" for high hydration and long leavening dough (24-120 hours). Ideal for classic Pinsa and classic round pizza.
The inimitable line of wheat and soy flour mixes, known for their ability to retain more water during cooking, making the dough even lighter and softer. The high digestibility is also ensured by "Biga", a pre-ferment that speeds up the leavening process. Recommended for medium and long leavening "ventilated" (i.e. with a light, open texture) dough.
PizzaSnella - Pink type
Mix containing type "0" soft wheat flour, soy flour and dried wheat sourdough starter. Designed for high hydration and long leavening dough (24-120 hours) with indirect baking in a pan.
PizzaSnella - Green type
Mix containing type "0" soft wheat and soy flour, with dried wheat sourdough starter. For high hydration and long leavening dough (24-120 hours), it is ideal for Roman-style pizza on a board.
Teglia Romana Line
This specific line for Roman-style pan pizza is made with a mixture of wheat, soy and rice. It's an even more fragrant dough because of the larger quantities of the new mother dough used. These flour mixes are perfect for preparing more digestible pizzas that are crispier when cold and with more hydration. Ideal for pizzerias with counter service.
Per Tonda Line
Per Tonda (round pizza) Line
Flour mix containing type "0" soft wheat, wholemeal spelt, rice, dried rice sourdough starter and toasted wheat germ for long leavening round pizza dough (24-120 hours).
The line for Roman-style pizza and classic pizza is made of a mixture of type “0” wheat, wholemeal spelt, rice, rice sourdough starter and toasted wheat germ. The rice sourdough starter in this flour mix will make the dough incredibly crispy, with an unmistakable flavour of wholemeal spelt.
The Longpast Line features easy-to-use mixes for making high-quality pizzas. The mixtures of soft and hard wheat and soy flour, combined with the incorporated dried sourdough starter, result in extremely digestible dough without long leavening times in the fridge. These mixes are ideal for any type of preparation.
Longpast - Red type
This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for all kinds of pizza: on a board, in a pan, or round. Leavening time lasts from 1 to 12 hours.
Longpast - Yellow type
This mix of type "0" soft wheat and soy flour, with dried wheat sourdough starter, is designed for dough with a short leavening time in the fridge or in a dough container. Leavening lasts 1-12 hours.